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Hey friends!
Looking for a cozy dish to warm you up? I’ve got something special today!
I’m excited to share my delicious vegan butternut squash soup recipe.
It’s creamy, comforting, and packed with flavor. Plus, it’s super easy to whip up!
Perfect for chilly days or when you just need a bowl of goodness!
Let’s dive in and get cooking!
Ingredient Substitutions
Oil can be replaced with vegetable broth or water for an oil-free version, though this may slightly affect the soup’s richness. Use an equal amount of liquid and adjust cooking time as needed to properly sauté the vegetables.
Butternut squash can be substituted with pumpkin or sweet potato for similar texture and flavor profiles. Use an equal amount by weight, and adjust cooking time if needed, as sweet potatoes may cook faster than butternut squash.
Coconut milk can be replaced with unsweetened almond milk or cashew cream for a different flavor profile or lower fat content. Use the same amount, but note that the soup may be less creamy. If using nut milk, consider adding a tablespoon of nutritional yeast to enhance the savory flavor and compensate for the loss of richness from coconut milk.
Preparation Time | 10-15 minutes |
Cooking Time | 30-45 minutes |
Total Time | 40-60 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 10-15 g
- Fat: 30-35 g
- Carbohydrates: 80-90 g
Ingredients
- 1 tablespoon oil
- 1 onion
- 2 cloves garlic
- 1 butternut squash
- 4 cups veggie broth
- 1 teaspoon sage
- Salt to taste
- Pepper to taste
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 can coconut milk
- Cracked black pepper for serving
- Parsley for serving
Step 1: Sauté Onions and Garlic
Start by adding a little bit of oil to a pot and heat it over medium heat.
Once the oil is hot, add chopped onion and minced garlic.
Sauté them for a few minutes until the onion is translucent and the garlic is fragrant.
Step 2: Add Squash and Broth
Next, add diced butternut squash and vegetable broth to the pot.
Stir the ingredients together and bring the mixture to a gentle simmer.
This will allow the squash to begin softening.
Step 3: Season the Soup
While the soup is simmering, add your seasonings: sage, salt, pepper, ginger, and nutmeg.
You can also include any other spices you prefer to enhance the flavor.
Continue to let the soup simmer or gently boil until the squash is tender and can be easily pierced with a fork.
Step 4: Blend the Soup
Carefully blend the soup to a smooth consistency using either an immersion blender directly in the pot or by transferring it to a blender that is safe for hot liquids.
If using a standard blender, allow the soup to cool slightly before blending.
Blend until the soup is smooth and creamy.
Step 5: Add Coconut Cream
Return the blended soup to the pot and add the creamy, thick portion of coconut cream from the top of a can of coconut milk.
Stir the coconut cream into the soup thoroughly and heat until everything is hot and well combined.
Step 6: Serve and Garnish
Ladle the hot soup into bowls and garnish with a sprinkle of cracked black pepper and some chopped parsley for added freshness and color.
Enjoy your creamy and flavorful butternut squash soup!